Dutch Baby Pancakes are like a cross between a popover and a crepe. They are light with a slight custardy texture. Sliced apples simmered in a maple syrup and bacon fat glaze add a wonderful but subtle smoky flavor to the apples. Substitute with butter if you do not eat bacon. I also love rosemary with apples. Use a light hand when adding the rosemary, a little goes a long way. It is not a featured ingredient, just there to help the apples shine. Lemon juice is a traditional garnish for Dutch Baby Pancakes and really brightens up this sweet-savory breakfast.

Servings: 4servings

Author: Ginger

Ingredients

For the Smoky-Maple Apples

1medium crispy applelike Honey Crisp or Yellow Delicious

2TB (26 g)bacon fat*, or butter (31 g)

2TB (38 g)real maple syrup

Freshly grated nutmeg

For the Smoky-Maple Apple Dutch Baby

3eggs

1/2cup (125 ml)milk

1tspvanillaor 1 TB Apple Brandy (Calvados)

1TB (13 g)granulated sugar

1/2cup (74 g)all-purpose flour

1/2tspKosher salt

2TB (31 g)butter

Smoky-Maple Apple Slices

1tsp or lessminced fresh rosemaryplus more for garnish

Optional- 1 slice baconcooked and crumbled

Fresh squeezed lemon juice

Powdered sugar for garnish

Instructions

Pre-heat the oven to 425°F (218 °C)

Prepare the apples

Peel and core the apple and slice into rounds, 1/4 inch (6 mm) thick.

Heat a large 10-inch (25 cm) skillet over medium to medium-high heat. Once hot, add the bacon fat and maple syrup. Stir with a wooden spoon or rubber spatula to combine. Arrange the sliced apples in a single layer around the skillet. (You will need to cook the apple slices in a couple of batches.) Grate nutmeg over each slice of apple. Cook undisturbed for about 2 minutes. Turn the apple slices over, grate more nutmeg and cook until the apples are softened, but still firm and hold its shape, 1-2 minutes. Place the cooked apple slices on a plate and continue with the remaining apples. The glazed apple slices could stick together so do not stack them on the plate. You may need more than one plate to hold the smoky-maple apple slices.

Make the Smoky-Maple Apple Dutch Baby Pancake

Clean the skillet and place in the pre-heated oven.

In a medium bowl, whisk together the eggs, milk, sugar, salt, and vanilla or Calvados. Add the flour and whisk until completely combined and there are no lumps.

Add the butter to the skillet in the oven.

When the butter is melted and stopped bubbling, remove the skillet from the oven then tilt the pan to make sure the melted butter is evenly coated across the bottom and sides of the skillet. The butter may brown a little but that adds more flavor. You don't want the butter to burn so watch it carefully.

Pour the batter into the center of the pan. Layer as many apple slices around the pancake batter as you like. It is ok to overlap the apple slices here. Sprinkle the minced rosemary over the apple slices. If you are adding crumbled bacon, sprinkle it over the apples now. Return the skillet to the oven.

Bake the Dutch Baby pancake for 20 minutes. Don't open the oven door until at least 15 minutes goes by. You can check the pancake through the lighted window in your oven. The Apple Dutch Baby won't rise and bubble until it gets sufficiently hot. The pancake is done when the sides have risen, and the surface is golden brown.

Remove the Apple Dutch Baby from the oven and lightly garnish with some minced rosemary if needed. Squeeze lemon juice (about 1/2 a lemon) all around the Dutch Baby.

Serve immediately for breakfast garnished with a light coating of powdered sugar and bacon on the side. Or, for dessert with ice cream and caramel sauce.

Recipe Notes

* If you are like me and don't save your rendered bacon fat, cook at least 4-6 slices of bacon in the skillet over medium to medium-high heat. Use the same skillet you plan to use for the Dutch Baby and sautéing the apples. It all depends on your bacon, but you should get plenty of rendered bacon fat to cook the apples with. Or cook enough bacon for your whole family or friends to enjoy with their Apple Dutch Baby and reserve 2 tablespoons of rendered bacon fat for the apples.